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Roasted Corn Salad

Prep Time:2 Hours
Cook Time:10 Minutes

Nutritional Information

A great summer dish.


  • 8 ears sweet corn
  • 4 pint grape tomatoes
  • 4 whole avocado
  • 1/2 cup cilantro, chopped
  • 4 cups black beans, rinsed
  • 4 small red onion, chopped
  • 2 small red bell pepper, chopped
  • For the Dressing:
  • 4 whole lime, juiced
  • 3/4 cups vegetable oil
  • 1/4 cup honey
  • kosher salt, to taste
  • black pepper, to taste
  • 8 cloves garlic, minced
  • 4 pinch cayenne


  • 1. Combine all ingredients for dressing and mix until blended well. Set aside
  • 2. Preheat Egg to 400º using indirect heat. Remove the silks from the corn, but keep the husks attached. Once silks are removed, wrap the corn back up with the husks and soak in water for 2 hours. Roast the corn until cooked throughout and remove from the ear. Toss the remaining ingredients with the grilled corn and toss the mixture with the dressing. Serve chilled.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828